Every Saturday, the team of La table des bons vivants offers seasonal recipes to make at home to feast with family, or with your friends.

Today, the inventor of the famous chocolate coulant, Michel Bras, shares with you his secrets to making this dessert a success.

Ingredients 

200 g whipping cream 

180 g butter 

230 g of couverture chocolate, reference Guanaja de Valrhona 40g of cream of rice 

40 g ground almonds 

170 g sugar 

80 g cocoa powder 

2 eggs 

3 g of starch 

6 g of glucose

This pastry comes in the form of a soft chocolate cookie which encloses a core of "melting" chocolate, flowing for pleasure when it is opened. 

Basic preparation 

This preparation must be done the day before 

Ingredients for the chocolate core: 

200 g cream  

50 g butter 

120 g of couverture chocolate 

60 g of water  

1. Break the chocolate coating and proceed to melt the various ingredients.

Allow to regain consistency for about 15 minutes.

Distribute among 6 molds 45 mm in diameter.  

2. Set in a freezer.

You can also, if you do not have molds, double the proportions and pour the whole in a dish with a high rim.  

3. Melt the butter at low temperature.

Cut 8 sheets of baking paper with a width of 25 cm.

Grease them abundantly with clarified butter (melted).

Double line greased metal circles 5.5 cm in diameter by 4 cm high.

Pass the inside of the mold with cocoa powder. 

Assembling the cookies:  

Carefully unmold the chocolate cores and keep them in the freezer.

Ingredients for the cookies: 

110 g of couverture chocolate  

40 g of cream of rice 

40 g of ground almonds 

90 g sugar 

50 g butter 

2 eggs 

1. Break the couverture chocolate and melt it in a bain-marie.

When it is lukewarm, add the tempered butter as well as the almond powder and the rice cream.

Mix thoroughly, incorporating the egg yolks.  

2. Beat the egg whites with a pinch of salt.

When they are well assembled, add the sugar to "tighten" them.

Gently fold the egg whites into the chocolate mixture.

3. Place the lined circles on a sheet of parchment paper.

Fill a pastry bag.

Place a little cookie preparation in each lined circle and slide the chocolate core down the center, holding it with the tip of a knife (the success of this runny cake will essentially depend on the centering of the frozen chocolate core).

Finish filling the biscuit preparation. 

4. Equalize.

Return to freezing for 2 to 3 hours.  

Cooking: 

Place the cookies on a baking sheet.

Cook for 20 minutes at the thermostat set to 6.  

On the plate:  

Carefully unmold and remove the two strips of paper.